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How to make spiced plum jam

Make the most of autumnal plums by preserving them in a tasty, spiced homemade jam. Just follow these easy steps or try one of the tasty flavour spins at the end - don't forget to screenshot the ingredients list at the bottom for everything you need in store.

Sterilise the jars

To sterilise the jars and lids, first wash in hot, soapy water; rinse well. Preheat the oven to gas 1, 140°C, fan 120°C. Dry the jars in the oven for 10 mins. Put the lids in boiling water for 10 mins. Remove with tongs and leave to dry.

Chop the plums

Halve 925g washed and dried ripe plums and remove the stones using a small, sharp knife. Chop the flesh and tip into a preserving pan (or wide stainless steel pan) with 150ml water. Bring to the boil and simmer for 20-30 mins, until the fruit has softened.

Dissolve the sugar

Add 900g jam sugar to the pan and stir over a low heat until all the sugar has dissolved (check by coating the back of the spoon with the mixture to see if there are any sugar granules remaining).

Boil the jam

Stir in 1 tsp ground cinnamon and 1 tsp ground ginger, then turn up the heat and bring to a rolling boil. Boil the mixture rapidly for 10 mins, without stirring, until the temperature reaches 105°C (220°F) on a sugar thermometer.

Test the setting point

To test if the jam is cooked without a thermometer, spoon a little jam onto a small, chilled plate or saucer. Leave for a few secs, then push the jam with a metal spoon or finger. If it wrinkles, the jam is ready. If not, return to the boil for 5 mins, then test again.

Ladle into jars

Remove the jam from the heat and skim off any scum. Stir in a knob of butter, then leave to stand for 15 mins. Ladle the jam into the sterilised jars and seal tightly with the lids.

Tasty tweaks

There are loads of easy ways to give this jam a flavour spin. Instead of cinnamon and ginger, try adding a pinch of chilli flakes during cooking for some subtle heat, or throw in a couple of dried bay leaves for a warming hint of spice (remove before pouring the jam into jars). If you prefer something sweeter, split open a vanilla pod, scrape out the seeds and add the lot – pod and all – to the cooking pot (discard the pod before putting the jam into jars). Or add a few pieces of chopped stem ginger, instead.

Ingredients

We've prepared a simple shopping list so you can easily get all you need to make a batch of this delicious jam. Be sure to note down the ingredients or take a screenshot before heading to the shops.